Quelle: Emily Elyse Miller Breakfast – The cookbook
Fotos: Haarala Hamilton
Preis: 45,– €
This Moroccan pancake, called baghrir, is similar to an English muffin or crumpet. It is defined by the many holes that form on its surface. Cooked on one side only, these plush pancakes are topped with butter and honey and eaten for breakfast or as a snack. In the south of Morocco, baghrir is served with amlou, a mixture of ground almonds, argan oil, honey, and sugar.
Ingredients (serves: 4, makes 8 pancakes):
2 cups (470 ml/16 fl oz) warm water
1 ½ teaspoons active dry yeast
A pinch plus 2 teaspoons sugar
1 cup (165 g) semolina flour
2 tablespoons all-purpose (plain) flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 eggs
Butter, for serving
Honey, for serving
Preparation:
In a bowl, combine the warm water, yeast, and pinch of sugar. Set the mixture aside until the yeast is frothy, about 10 minutes. (If the yeast doesn’t froth, check the expiration date. You may have to start over with fresher yeast.)
In a blender, combine the yeast mixture, both flours, baking powder, 2 teaspoons sugar, salt, and eggs. Blend until frothy. Let sit until bubbles form on the surface of the batter, at least 2 hours. Gently stir the mixture to incorporate the bubbles into the batter.
Heat a nonstick frying pan over medium heat. Pour in 1/4 cup of batter. Bubbles on the surface of the pancake should begin to appear immediately. Cook until the pancake is opaque and the batter has cooked through, 4 minutes. Do not flip. Transfer to a plate and repeat with the remaining batter.
Serve with butter and honey.
Preparation time: 15 minutes, plus 2 hours resting time
Cooking time: 40 minutes
Frankfurter Kochbuchrezensentin 